Make Ahead

Zucchini "Brake"

December 16, 2014
3 Ratings
  • Serves 8
Author Notes

Confession! This is a family recipe from a co-worker, but I've adopted it into my family and we make it every summer when the zucchini are big and ripe in the garden. My co-worker says her family calls it "brake" because it's a cross between bread and cake - a great dense consistency with a sweet bite. I'm calling it a dessert - perhaps an icing is in order?! It's terribly easy to put together. Just plan to bake in the morning or late at night during the summer - this recipe calls for a 350 degree oven for an hour. Find recipe nutrition and more photos at —

What You'll Need
  • 1 1/4 cups zucchini, grated
  • 1 1/3 cups unsalted butter, at room temperature
  • 2 eggs
  • 3 tablespoons milk
  • 1 cup light brown sugar
  • 1 teaspoon real vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  1. Preheat the oven to 350 degrees F.
  2. Grate the zucchini into a colander and let drain briefly.
  3. Then, stir together zucchini, butter, eggs, milk, and brown sugar in a bowl. Add flour, baking powder, salt and baking soda and mix together until combined.
  4. Pour mixture into a 8" or 9" cooking spray sprayed pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove from oven and let cool in pan for 10 minutes, then gently turn out onto a wire rack to cool completely.

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1 Review

krikri August 2, 2015
I melted the butter instead of leaving it at room temperature - my mistake, I read the recipe wrong. I used it anyway and it turned out over-buttery (read: greasy) and kind of floppy. Toasted leftover slices for breakfast and it was better but still kind of greasy. Note to self: pay more attention next time!